A Swiss chocolate maker added more color to the traditional types of chocolates which are white, milk, and dark. Therefore, Barry Callebaut AG which is the largest cocoa processor in the world added pink to this sweet industry. The result is Ruby Chocolate which is the fourth type invented in the last 80 years. The Swiss chocolatier describes the taste as fruity.
The Swiss Chocolatier Needed a Decade to Find the Perfect Formula for Its New Kind of Cocoa Beans
At the moment, the global chocolate industry is going through a tensed period due to new trends in wellness and healthy food choices. However, Swiss company Barry Callebaut AG might have just given the world a new reason to reintroduce chocolate in their daily or at least weekly diets. They have just invented the fourth type of sweet treats namely the pink chocolate.
According to Chief Executive Officer Antoine de Saint-Affrique, the company experimented for a decade with a new type of cocoa bean. What’s special about this ingredient is that it has a pinkish hue which is the precise factor that lends the new chocolate its color.
After the Tasting Tests, the Company Found to Their Surprise That China Is Its Most Welcoming Market
On Tuesday, the Swiss chocolatier unveiled the innovation in Shanghai. According to the Zurich-based firm, the fourth type of chocolate has a natural berry flavor. Therefore, consumers have first a sour taste in their mouth which quickly turns into a sweet sensation.
The company is the main cocoa processor for world renowned brands such as Cadbury or Hershey Co. Therefore, people might soon see the novelty on the shelves of their local markets.
“It’s natural, it’s colorful, it’s hedonistic, there’s an indulgence aspect to it, but it keeps the authenticity of chocolate.”
The company has already conducted tastings in the U.S., U.K., Japan, and China. Ipsos and Haystack carried out independent consumer researches to test the way people find the taste of this product. The company found out this way that China was the most receptive to this new chocolate which is usually an extremely indifferent market to this type of treat.